Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    squabs -- backbones removed
                        - and -- flattered by
                        -- butcher
     1/2  cup           virgin olive oil -- plus 3
                        - tablespoons
   2      tablespoons   honey
   2      tablespoons   red wine vinegar
   2      tablespoons   paprika
   1      medium        red onion -- thinly-sliced
                        juice and zest of 1 lemon
   1      bunch         fresh kale -- cut into
                        - 1/4-inch ribbon -- to yield
   6      ounces        pomegranate molasses
                        salt and pepper to taste

Preparation:

Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature. Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, sauté‚ red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.